These muffins are a delightful combination of wholesome bran and juicy raspberries, sweetened naturally with honey for a perfect breakfast or snack.
Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or a light coating of cooking spray.
Preheating the oven ensures even baking from the start.
In a large bowl, mix together the bran, cake flour, baking powder, and baking soda until evenly combined.
Sifting the dry ingredients can help remove lumps and ensure a smoother batter.
In another bowl, whisk the egg whites and honey until frothy, then mix in the applesauce and milk.
Using room temperature ingredients can help them combine more easily.
Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing.
Overmixing can lead to dense muffins, so mix only until you see no dry streaks.
Gently fold in the raspberries, being careful not to crush them.
Folding the raspberries gently helps maintain their shape and prevents the batter from turning pink.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotating the muffin tin halfway through baking can ensure even cooking.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy at the bottom.
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